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Easy & Quick Peach Cobbler

Kathleen R. Coffey
This homemade Peach Cobbler features juicy, syrup-coated peaches topped with a golden, fluffy biscuit crust.
Using fresh peach juice for the syrup enhances the fruit’s natural sweetness, while yogurt in the topping creates a tender crumb.
Served warm with ice cream or whipped cream, it’s a cozy, crowd-pleasing dessert ready in just over an hour.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American, Southern
Servings 6

Equipment

  • 1 large mixing bowl
  • 1 Medium Mixing Bowl
  • 1 Colander
  • 1 28 x 18 cm (11 x 7-inch) glass or ceramic baking dish
  • 1 Pastry blender or fork
  • 1 Instant-read thermometer

Ingredients
  

For the Filling:

  • 1.5 kg 3 lb / about 8 ripe yellow peaches, peeled, pitted, sliced into wedges
  • 60 g 1/4 cup caster sugar
  • 1 tsp cornflour cornstarch
  • 1 tbsp lemon juice plus extra to taste
  • 1/8 tsp salt

For the Cobbler Topping:

  • 155 g 1 1/4 cups all-purpose flour
  • 65 g 1/3 cup caster sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda or an extra 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 85 g 6 tbsp unsalted butter
  • 120 ml 1/2 cup plain full-fat yogurt (or sour cream)

For the Topping Finish:

  • 1 tsp demerara sugar
  • 1/2 tsp ground cinnamon

For Serving:

  • Vanilla ice cream or whipped cream

Instructions
 

  • Prepare and Macerate the Peaches: Begin by peeling the peaches to remove the skin, which will help the fruit release its juices more easily during baking.
    Use a sharp paring knife or vegetable peeler to gently remove the thin skin without damaging the flesh.
    Slice each peach in half, remove the stone, and cut each half into four even wedges. Transfer the slices into a large mixing bowl.
    Sprinkle the caster sugar evenly over the peaches, tossing them gently with clean hands or a wide spatula so every piece is lightly coated.
    Allow the peaches to sit at room temperature for approximately 40 minutes.
    This resting time encourages the fruit to "macerate," meaning the sugar will draw out the natural juices from the peaches, creating a fragrant base for the syrup.
  • Preheat the Oven: While the peaches are macerating, preheat your oven to 210°C / 410°F (or 200°C if using a fan-forced oven).
    This high heat will help caramelize the peach juices quickly and ensure the cobbler topping bakes up golden and crisp.
    Position your oven rack in the center to allow even baking.
  • Drain and Save the Juices: After macerating, place a sturdy colander over a medium mixing bowl and pour in the peaches.
    This will separate the fruit from the collected juices. Measure out 65 ml (1/4 cup) of this peach juice — you’ll be using it to create the syrup.
    Discard or refrigerate any excess juice for another use, such as adding to iced tea or cocktails.
  • Make the Peach Syrup: In a clean large mixing bowl, add the reserved 65 ml peach juice.
    Sprinkle in the cornflour (cornstarch) and salt, then pour in the lemon juice. Whisk until the cornflour is completely dissolved, creating a smooth, lump-free mixture.
    This syrup will thicken in the oven, coating the peaches in a glossy layer.
  • Coat the Peaches with Syrup: Transfer the drained peach slices into the syrup mixture. Toss gently but thoroughly so every piece is coated.
    Taste a piece of the syrupy peach — if it’s too tart, add a touch more sugar; if it’s too sweet, balance it with an extra squeeze of lemon juice.
    Fresh peaches can vary greatly in sweetness, so this adjustment ensures perfect flavor every time.
  • Par-Bake the Peaches: Pour the syrup-coated peaches into a 28 x 18 cm (11 x 7-inch) glass or ceramic baking dish, spreading them evenly.
    Place the dish in the preheated oven and bake for 12 minutes.
    This partial bake helps the fruit release additional juices while beginning to thicken the syrup, giving the topping a moist, flavorful base to sit on.
    Remove from the oven and set aside.
  • Prepare the Cobbler Topping: While the peaches are baking, prepare the topping. In a medium mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
    Stir with a whisk or fork until evenly distributed. Add the cold butter, cut into small cubes.
    Using your fingertips or a pastry blender, rub the butter into the flour mixture until it resembles coarse breadcrumbs with a few pea-sized bits of butter remaining.
    These small butter pockets are crucial for creating a light, tender texture.
  • Incorporate the Yogurt: Pour the yogurt into the flour-butter mixture. Using a rubber spatula, gently fold the yogurt in until a soft dough forms.
    Avoid overmixing — stop when you still see a few streaks of dry flour. Overmixing can make the topping tough rather than crumbly and fluffy.
  • Add the Topping to the Peaches: Using your hands, break off small lumps of the dough and scatter them evenly over the surface of the baked peaches.
    Don’t aim to cover the fruit completely — leaving small gaps allows steam to escape and helps the syrup reduce to the perfect thickness.
  • Finish with Sugar and Cinnamon: In a small dish, combine the demerara sugar with ground cinnamon.
    Sprinkle this mixture evenly over the cobbler topping. The sugar will form a light, crunchy crust during baking, while the cinnamon adds warmth and aroma.
  • Bake Until Golden and Cooked Through: Return the baking dish to the oven and bake for an additional 20 minutes, or until the topping is golden brown and fully cooked.
    For precision, insert an instant-read thermometer into the center of the topping — it should register 95°C / 203°F when done.
  • Rest Before Serving: Remove the cobbler from the oven and allow it to rest for about 20 minutes.
    This resting period lets the syrup thicken naturally, ensuring a luscious texture that isn’t runny when served.
  • Serve and Enjoy: Spoon generous portions into dessert bowls and top with a scoop of vanilla ice cream or a dollop of whipped cream.
    Serve warm for the ultimate comfort dessert experience.

Notes

  • Fruit Options: This recipe works beautifully with yellow or white peaches, nectarines, or plums. Ensure they are ripe and juicy for the best flavor.
  • Canned Fruit Shortcut: For canned peaches, skip macerating. Use the can juice for syrup and adjust sugar levels depending on the sweetness of the syrup.
  • Baking Dish Choice: Glass or ceramic dishes work best, as metal can react with the fruit and cause discoloration.
  • Topping Texture Tip: Avoid overmixing the dough — visible streaks of flour are fine and help maintain a light, tender crumb.
  • Extra Crunch: Demerara sugar adds a subtle caramel flavor and a crisp texture. Substitute with regular or light brown sugar if necessary.
  • Serving Temperature: This cobbler tastes best slightly warm, allowing the flavors to meld and the syrup to thicken.